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Snug Crumble, Antipolo Hills, Antipolo (2026)

24/10/2026

Black is tradition, but you can pick whichever color you want and I won’t be jealous.

Just a week ago, my siblings and I have been obsessing over Coraline all over again, like we always do. And no, this does not happen just because October comes around or Halloween is right around the corner. In fact, we always find a way to include this masterpiece whenever and wherever during our daily movie-watching sessions. I mean, we all know how this has been my favorite movie since forever, right? Heck, I even wrote about it last week, reminiscing about the movie rather than writing a review. Because as much as I love watching movies, I don't often critique them unless there's something we should talk about that concerns me or something that brings me to blurt out my feelings through memories.

I have to say that ever since I started baking and writing about the memories behind them, I’ve found something worth sharing. It makes me excited to keep writing, even though I never thought I’d continue doing this without knowing whether someone would appreciate it or not. I mean, I do appreciate it, and even better, my siblings do too. So, anything I bake, you can be sure my siblings will appreciate it even more.

Since it is October and Halloween is on the way, I thought I’d make something simple that people would immediately recognize. I’m sure I’m not the only one who loves Coraline. So much so that, at some point in my life, I memorized the whole script. Word for word. When you think of Coraline, the first thing that comes to mind is button eyes before you think of the Pink Palace or the Other Mother. Unless, of course, you think of the latter two before the button eyes.

And yes, it took me forever to create cookie dough in different colors. Well, four different colors. Still, you have to portion everything and wonder if you’ll be able to get the same amount of cookies in each color. Apparently, I had to eyeball it because I didn’t have a weighing scale to tell me if the doughs weighed the same in grams. Turns out yellow took the number one spot, with brown and green having the same amount, while red felt so rare and so few.

We also had to figure out the right baking temperature and time for these thin cookies. I usually bake regular cookies at 150°C for 10 to 15 minutes, depending on how quickly they bake, but I didn't realize these thinner cookies needed a lower temperature. They should have been baked at 140°C for 10 minutes. Even then, some cookies almost burned, but not quite, because they still tasted amazing.

Of course, I have to thank my brother for being ever so patient whenever I bake large batches, especially when it comes to a tedious cookie-baking day. From making the dough from scratch to dividing and coloring it, shaping the cookies, poking holes in them, and eventually baking them, he helps me through the whole process. At times, I get my other two siblings to help as well, but most of the time, it’s my brother Shaun who helps me a lot.

All in all, we made 70 cookies in three and a half hours, including baking time. Did it kill my back? YES. Halfway through, we had to sit down because standing for that long was exhausting. 😂

What do you think of our cookies for this month? 🧵🪡🍪

Okay, so… pre-orders are still open. 🥹🍪

If you’ve been thinking about getting some Snug Crumble treats, this is your sign. I am taking orders weekly, so you can check out the cookie menu and fill out the form below. 💚

🗓️ Order Link: https://forms.gle/MR9srwzuJVd8abAZ6

See you in the kitchen! 🫶

Snug Crumble

20/09/2026

Wait… Is That Kasoy and Chia Seeds In My Peanut Butter Cookies? 🍪

It’s been a long time since I last made peanut butter cookies, and it’s not really something I’d put on the menu since it’s not much of a fan favorite—and it’s not really mine either.
The thing is, we had two jars of peanut butter at home. Two different colored lids, to be exact. The violet lid was the original peanut butter, while the brown lid was the mixed nut butter with seeds. And I got curious about the brown one for two specific reasons.
So I took a closer look and came to find out that the “mixed nut” referred to on the front cover was no other than kasuy, or cashew.
For all Antipoleños, we know that kasuy is one of the delicacies here in Antipolo. We all know the tagline and the popular acronym KASUY belongs to, which we celebrate during the month of May.

And then there were the seeds.

The seeds they were referring to in the mix were chia and flax seeds, which probably explains why the texture felt weirdly familiar to me. I’ve had them in other things before, but I wasn’t expecting to find them mixed into what I thought was just another kind of peanut butter.

Now, if you’re someone who is used to eating peanut butter as a spread on bread, well… we all know I’m obsessed with cookies in general. This isn’t anything new, nor was it something I just randomly thought I’d experiment on. But this particular peanut butter flavor was new to me, so I did what I always do.

I baked cookies.

You’d instantly notice that the peanut butter aroma was distinct, and it was something you’d associate with those well-loved cultural and local pairings.

At first, I thought I’d just mix it into the cookies like I always do with the other flavors. But then I realized that introducing a new type of food at home isn’t something that can just be easily put on the table. And honestly, it felt a little boring to just mix it into the cookie dough like I usually do.
So I thought I was a genius for figuring out that I could soften the peanut butter into a dip, just like the usual peanut butters.
I was wrong.

When it says it was mixed with kasuy, chia and flax seeds, it really means it was mixed with kasuy, chia and flax seeds. It was never going to give me that smooth, easily spreadable texture I had in mind.
So instead, we ended up spreading it underneath the cookies.

And because apparently I wasn’t done experimenting, I drizzled the top with maple syrup.

Which, as it turns out, is very runny unless you put it straight back into the fridge.
But I just really wanted to eat it already.
So here we are: peanut butter cookies with cashew, chia and flax seed nut butter underneath and maple syrup on top. Not exactly what I originally had in mind, but that’s kind of the fun of baking at home, isn’t it?

Sometimes you start with two jars of peanut butter, get curious about one of them, and somehow end up with a cookie you weren’t planning to make in the first place.
And now, if you have any suggestions on how I could make the maple syrup a little more stable so it doesn’t spread too quickly, I would appreciate it a lot.

What do you think of our cookies for this month? 🤎🍪

Okay, so…pre-orders are open 🥹🍪

If you’ve been thinking about getting some Snug Crumble treats, this is your sign. I am taking orders weekly, so you can check out the cookie menu and fill out the form below 💚

🗓️Order Link: https://forms.gle/MR9srwzuJVd8abAZ6

See you in the kitchen! 🫶

19/08/2026

“Pinterest Made Me Bake A Cake” 🍰💝

I don’t often bake a cake. Usually, it ends up being one of two things: a disaster because it turned out dense and heavy instead of the soft and airy cake I was aiming for, or me staring at it afterward wondering what I was supposed to do with the design because apparently I don’t have a very creative bone in my body when it comes to decorating cakes. So, more often than not, I just leave it bare or let the sprinkles take over. Unlike that one time I made a Valentine’s-inspired cake, which somehow worked out.

This time, though, there wasn’t really a plan.

I was scrolling through Pinterest looking for… honestly, nothing in particular. The last few months have been a bit crazy, and I just wanted something to keep my mind busy. If you could see my feed, you’d probably find a little bit of everything: cookies 🍪 , because we all know I obsess over them on the daily; books 📚 I’d love to add to my library even though I probably won’t get around to reading them anytime soon; movies 🍿 I’ve either watched a dozen times or have been meaning to watch but somehow still haven’t; nail art 💅, even though I rarely do anything with my own nails besides putting on a simple nail polish; and yes, you guessed it… cakes. Especially those bright, pastel cakes.
But it wasn’t those cakes that caught my attention.

It was an Oreo cake.

And suddenly, I wanted one.

We already know that chocolate cake is basically the only cake I can confidently bake, so that part was easy. Then I remembered we had leftover Oreos sitting in the cupboard, and at that point, I figured why not?

So here we are. A cake I bake once in a while, making a rare appearance alongside my usual cookie treats, with a few Oreos thrown on top because apparently that counts as decorating. No picture-perfect, aesthetic cake. No birthday. No special occasion.
Just me, a chocolate cake, some leftover Oreos, and a craving that happened to come from Pinterest.

By now, we all know I can bake. My siblings have a sweet tooth, and I do too, so this is really just another little treat for the house.
Because it doesn’t need to be someone’s birthday to have a cake now, right?

Snug Crumble 💚⭐️

Okay, so…pre-orders are open again 🥹🍪

If you’ve been thinking about getting some Snug Crumble treats, this is your sign. I am taking orders for this week until September, so you can check out the cookie menu and fill out the form below 💚

🗓️Order Link: https://forms.gle/MR9srwzuJVd8abAZ6

See you in the kitchen! 🫶

18/07/2026

“This Wasn’t On My Must-Try List Until Now”
🧁🌰🥕

One thing about me is that while I mostly stick to my OG’s, I can’t help but deviate outside my comfort zone when it comes to taste and flavor just to see if I’d like something new or end up sticking to my number one. And as mentioned from previous posts with the well-loved orange marmalade cookies and lemon pie, here I present you, the carrot flavored cupcake. Yes yes, it is mostly loved for the carrot cake but I did not actually want to commit to something as big as a 🎂 just yet, especially involving carrots.

Don’t get me wrong, I love carrots and in case you didn’t know, growing up there’s two things my mother would have me take for snacks: baby 🥕 but mostly the baby 🍅.

My mother mentions this whenever she can and I believe she looks back at it so fondly. Or maybe because I am her eldest child and first daughter that she was more likely to find the best or the most exciting way to make me eat at the time. Let’s be honest, mostly it was what was easier for a child’s tummy to digest. And I easily get an upset stomach over something that doesn’t mesh well with my body.

During those moments where she recalls my childhood, she would always, and I mean always, bring up how she’d take me to bakeries, the supermarket, or even a small shop to buy food. But she always mentions this one place we’d go to after class where she’d buy me these small triangle-shaped juice boxes. She says they were so tiny and so cute that despite the size, a toddler would definitely find it as a big meal.

To add on, she doesn’t really buy much junk food and opted for homemade and healthier snacks instead. It started with the baby tomatoes. Then later on I grew fond of carrots and because I have small teeth even until now that I find it hard to bite and chew bigger sized foods, there goes the baby carrots.

Enough of the walk down memory lane. Since carrots made the most impact from childhood to growing up, and my mom may or may not have accidentally shared about carrot cakes a few times now, I decided to give it a try.

I have to be honest. Eating carrots in their true form is my preferred way of eating them, but mixing them with sweets and desserts, especially cake, has never been on my list of must-tries. But then again, here I am. I'd definitely commit to the smaller portion for now. Cupcake.

And by the heavens, I did find the aroma delicious. Do I also need to comment on the color? It was a natural. The way it baked into this beautiful brownish-orange shade. Definitely something I didn’t know I’d appreciate over the usual cupcake color.
Did I find it strange on the first bite?

Definitely!

Did I like it?

Yeah nah.

Nah yeah.

Kidding.

It was a love-hate kind of relationship. Can I say that? But definitely, it’s growing on me.

Snug Crumble 🧡⭐️💚

20/06/2026

“Oreos, Marshmallows, and Making Do”

There is something comforting about routines. Baking cookies has become one of those things for me. By now, I hardly need to think about the process. The butter gets mixed, the dry ingredients follow, and before long the dough is ready to be scooped. The next thing I know, the oven is working its magic and the house smells like homemade cookies.

But routines have a funny way of testing you when you least expect it.

One afternoon, I found myself staring at a nearly empty container of all-purpose flour. The only thing left in the pantry was bread flour. Now, if you spend enough time online, you'll find countless warnings about substituting ingredients and how certain things can completely change the outcome of a recipe. For a brief moment, I wondered if I was about to accidentally create some strange bread-cookie hybrid.

Then again, I figured I would still eat it either way.

My siblings certainly would.

So I did what I usually do and carried on. No kneading involved. Just mixing everything together like any other cookie dough and hoping for the best. Of course, flour wasn't the only thing I was running low on. When I reached for the chocolate chips, I realized I had forgotten to buy more. The cupboard wasn't offering many alternatives either. There were Oreos. There were marshmallows. That was about it.

At first, that didn't seem too concerning. After all, it wasn't exactly a groundbreaking combination. The only thing giving me pause was a previous attempt involving marshmallows. The last time I mixed them directly into cookie dough, they melted and burst their way out of the cookies, leaving craters behind as though the batch had survived a small war.

We never really became fans of marshmallows baked that way.
This time, we played it safe. The marshmallows were cut into smaller pieces and placed on top alongside crushed Oreos. Simple enough. And somehow, everything worked. The cookies came out soft, the toppings matched surprisingly well, and despite being made with half bread flour and half all-purpose flour, they looked completely normal. Maybe even better than I expected.
The marshmallows reminded me of another time I unexpectedly changed my mind about them.

A year ago, one of my friends celebrated her twenty-fifth birthday. A group of us met in the city center before squeezing into a rented shuttle that was supposed to take us to the venue. The trip was going smoothly until the shuttle decided it had other plans and broke down just a few minutes away from our destination. Oddly enough, it remains one of my favorite parts of the trip.
We ended up waiting outside a small sari-sari store in the middle of nowhere, drinking soft drinks from plastic bags and passing the time however we could.

Looking back, it felt like one of those moments that would normally be considered inconvenient but somehow became part of the fun. When we finally arrived, the place felt unreal. The house sat surrounded by trees and rolling hills. I remember thinking that if you woke up early enough, you could probably stand above the clouds themselves. The valleys would disappear beneath thick white mist, leaving only patches of green and the occasional rooftop peeking through. It felt less like a vacation spot and more like a tiny island floating somewhere in the sky.

That evening, we gathered around a bonfire.
Someone brought out long sticks and giant marshmallows that were almost the size of half a kiwi fruit. To be honest, I wasn't particularly excited. Watching marshmallows melt had never been enough to convince me they were worth the hype.

But then I tasted one.

As it turns out, the movies weren't lying.
There was something about the toasted outside and soft center that made me understand why people loved them so much. It was simple, but memorable. Maybe that's why these cookies made me smile.
They weren't planned. They weren't perfected. They came together because I was running out of ingredients and had to make do with whatever was already sitting in the cupboard. Somehow, that felt familiar.

When you're a kid, things don't have to be elaborate to be exciting. You work with what you have. A handful of ingredients becomes a treat. An unexpected detour becomes an adventure. A bonfire and a marshmallow become a memory you carry long after the night ends.

Before I get completely lost in that story, let's just say I ended up making another batch of these cookies to share with my grandparents and cousins.

P.S. This was a very late upload. This was months prior and I am only getting around to posting it now. I know, I know. It's still cookies. But at this point, I think cookies have become part of Snug Crumble's identity since the very beginning.

Snug Crumble ⭐

15/05/2026

“Baking the Cookies I Wish Were in My Backpack Again” ❤️🧡🎒

When I was first starting out, what I initially planned was to make my own version of Dewberry cookies — the ones I grew up snacking on during my school days. The kind I’d get so thrilled to see in my backpack. I definitely loved the strawberry and blueberry flavors the most. You could even say it was a little weird that I would eat the biscuit and cream filling first, then save the jam for last.

So when I finally decided to try making them myself last year, I searched online for recipes and ways to recreate them at home. The only problem was that I didn’t — and still don’t — own a cookie cutter, which meant I couldn’t really replicate the iconic Dewberry shape exactly. Instead, I ended up trying thumbprint cookies, and honestly, they still gave me the same feeling: buttery cookies with a sweet jam center, just presented a little differently. Of course, minus the cream filling.

Besides, it was much easier to simply press the cookie dough with my thumb. If you go back to my first few posts, you’ll see them right away. They were also one of the first things I ever baked.

Sadly, I got so used to making round-shaped cookies that I honestly became tired of seeing the same shape in every batch I made. So this time, I thought I’d try making them into flower shapes instead. I thought they turned out nice and pretty — and not too bad for an attempt, right?

Snug Crumble ⭐

Snug Crumble ❤️🧡🎒

16/04/2026

“A Little Star for the Birthday Cake”
⭐💚🎂

This mini cake existed because of a cake I tried to make last December with the help of a friend. That attempt didn’t magically turn me into a confident baker overnight, no, but it did give me enough courage to try baking on my own. Hoping it turns out just as great too.

So when my sibling’s birthday came around, I found myself in the kitchen wondering what to make. I probably stressed about it. For a moment I almost went back to the familiar choice — cookies. But then I thought, it can’t be cookies every time.

So I decided to bake a cake.

Now here’s the honest part. I don’t really own a big cake mold, so the cake that came out of the pan wasn’t anything big and fancy. It was also supposed to be two layers at first… but the other one didn’t quite survive the process. Thank goodness it can still be cut in the middle for the filling. Although you can’t see it.

So I made do with what I had.

I ended up cutting the cake into a little star shape myself too. And just to clear things up — it might look like a thin little layer in photos, but the cake was actually thicker than it appears. The camera just flattened it a bit, I guess or was it the angle?

Just like the last cake I made, I used frosting again, except this time in a mint color. No piping, no elaborate decorations either. I thought it would be nicer to let the birthday celebrants decorate it themselves.

And what did they want?

Sprinkles. Lots of them. Pink, violet, and blue. Yes yes, sprinkles are like the epitome of children’s birthday cake but even some children’s birthday cake can be fancy now too more than it used to be. Well, not this one.

No judgment here. It’s their cake after all, that also look like a petit four but bigger than a petit four.

Sometimes the best decoration is simply letting the people you made it for decide how they want it to look.

And somehow that little star, covered in sprinkles, felt just right.

Now I wonder if what I’ll be making more has something to do with sprinkles.

Snug Crumble ⭐

12/03/2026

“Birthday Cookie Sandwich “
🍪✨🎉
I didn’t really made big plans when I made these. Just a sprinkle cookie and a bit of cream in the middle to hold two cookies together. I have been meaning to try making sugar cookies as I have been since last year. But who can tell difference right? A cookie is still a cookie. I also have nothing else to do with the confetti sprinkles I have at home. So I thought why not do something fun rather than my usual.

I think that’s what I like about sprinkle desserts. They don’t try to be subtle. The colors already tell you this is meant to be fun. Just like how a kid find simple things fun. Somehow they ended up reminding me of the kind of treats I used to enjoy as a kid. Back then, food didn’t have to be complicated to feel special. A cookie with sprinkles was already exciting enough. Something colorful, a little sweet, maybe a little messy — and that was it. But I think that’s what I like about them.

Somehow somewhere along the way food started becoming more elaborate. Bigger layers, more toppings, more everything. And sometimes it’s fun, but sometimes I miss how simple things used to feel.

These cookies feel a little like that. And maybe desserts don’t always need a big reason to exist. Sometimes a cookie sandwich with sprinkles is already enough of a celebration.

Snug Crumble 🍪 ✨

゚viralシ

22/02/2026

“A Very Nostalgic Blueberry Christmas”

💙 🫐🍰

This was meant to be posted right after Christmas… but I got distracted by two major tv shows. One that ended right at New Years and another with its Season 4 part 1 release in January.

Of course I won’t take credit for the making of this wonderful blueberry cheesecake as this author is not the one who baked it but her sister. While I did made a different one I am saddened to tell you that the camera could not take a shot faster than my siblings. And to tell you, this dessert would be one of the staples for those “perfect timing” posts — festive, cozy, shared right away. Instead, it sat in my camera roll for weeks. But maybe it makes more sense now as so did lots of my other baked cookies.

It’s funny because I don’t think I was always a berry person. I only realized during college that I actually *love* berries — especially blueberries. I remember the first time it clicked. My mom brought home a blueberry cheesecake once, and I didn’t expect much from it. But one bite in and I just sat there thinking… wait, why is this so good?

Then there was that trip to Tanay with friends during our internship — the overlooking café, cool air, quiet conversations, and a blueberry shake on the table. Imagine how ironic it is walking into a café — a place built on caffeine — and being the one person who cannot stomach it.

Café menus are dedicated to Espresso, americano, cold brew, matcha, and chai. Even the “non-coffee” options usually whisper caffeine in softer fonts. It feels like the unspoken rule is: if you are here, you are here for stimulation. For energy. For the buzz. But this girly? I cannot. Just a sip or two and caffeine gives me headaches and it makes my stomach protest. While everyone else debates oat milk versus almond milk, I am silently calculating how to survive the menu without triggering another wave of discomfort.

And what did I do?
I asked, very gently, if they offered juice. Or maybe a fruit shake.
In a café.
Who does that?
Apparently, I do.

And so I just remember feeling light. Content. And maybe that’s when I started associating blueberries with comfort.

So this cake feels a little nostalgic for me. A little delayed. But still sweet.

Some things don’t have to be posted on time to mean something.

Thank you so much, sis

💙🫐

Crumblegeシforyou

Snug Crumble

13/01/2026

🌼🍋 “A Little Sour, and That’s Okay”

It’s 2026 and from what I’ve learned with baking is that it doesn’t always mean making things I love the most. Well, technically it’s the reason I even started baking, because I wanted to bake something I would want to eat but then again not everyone is going to love what I love.

Sometimes it’s about trying flavors I’m unsure about, just to see where they lead. Maybe I’ll like it a little more then. Initially, I’ve been lazing off with what to bake especially the last year. Besides, while I did attended a training school a year ago for a few months, I won’t say that we baked tons. Honestly, I only knew a few and baking things with the guide of youtube and the internet is not much of a recommendation but you will learn a few things.

This lemon pie is one of those moments. We had left over lemons since the holidays and we can’t leave it to rot so I thought I had to so something about it.
Bright, tangy, a little outside my comfort zone—a little sourness wouldn’t hurt a bit. Because not everything has to be my favorite to be worth making. Also, I had to keep the sourness at bay so I placed a slice of peach on top. Maybe I should have covered the whole pie with peaches next time?

It reminds me of the orange marmalade cookies—something I didn’t instantly fall in love with, but somehow became a favorite for others. And that taught me something important: taste is personal, and that’s kind of the beauty of it.
So I’m letting myself experiment more.
Trying new things.

Making space for flavors that might surprise someone else, even if they surprise me too.
Baking, like life lately, doesn’t have to be perfect or predictable.
Sometimes it just needs curiosity, a little courage, and a willingness to keep going.

🍋✨

Thank you for letting me share what comes out of my oven again. ❤️🩷

Snug Crumble

Snug Crumble

24/10/2026

20/09/2026

19/08/2026

18/07/2026

20/06/2026

15/05/2026

16/04/2026

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13/01/2026

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